Thursday, August 27, 2009

It's Thursday, which means it's time for another Ellie Krieger recipe! This was the second Asian-inspired Ellie dish in a row, so I'm a happy girl. I've never made chicken satay before, but have been eating it in restaurants literally longer than I can remember (my family really, really likes Thai food). The chicken was the moistest I've ever made, and the flavor was quite dynamic in a good way (possibly due to the the zillion and one ingredients. Thanks, Ellie).

The accompanying peanut sauce was especially amazing: incredibly intense and flavorful, just how we like it. I used hot red curry paste and extra red pepper flakes and still didn't taste any heat though, so next time I'll kick that up a notch. I will definitely be making more of this sauce to use for other dishes. I served the satay with some fresh tofu and veggie salad rolls, which we also dipped in the peanut sauce. Thanks to Cathy at The Tortefeasor for picking this winner, and as always you can see what the other Craving Ellie in my Belly bloggers came up with here.

2. Spray a nonstick grill pan with cooking spray and preheat over a medium-high flame. While pan is heating, thread chicken onto skewers. Grill 2 to 3 minutes per side, until meat is cooked through and has light grill marks.

Oh, I'm so glad that you enjoyed this! It looks delicious. I've always enjoyed Thai food but hadn't cooked it at home before, so cheers to Ellie for these simple and delicious Thai recipes. Thanks for cooking along with me this week!